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Vegetable-Cheddar Quiche

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Vegetable-Cheddar Quiche
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 6
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Bright bell peppers add a burst of flavor to a classic quiche made easy with refrigerated pie crust.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box*
6
oz shredded Cheddar cheese (1 1/2 cups)
2
tablespoons all-purpose flour
2
cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained and patted dry
1
can (4 oz) mushroom pieces and stems, drained
4
eggs
1
cup milk
1/4
teaspoon salt
1/8
teaspoon pepper

Directions

  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.
  • 2 Meanwhile, in large bowl, combine cheese and flour; toss to coat. Add bell pepper and onion stir-fry and mushrooms; toss to mix.
  • 3 Remove partially baked crust from oven; reduce oven temperature to 375°F. Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.
  • 4 Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.
Tips  

*Prebaking the crust a few minutes helps eliminate a soggy crust.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
210
)
Daily Value
Total Fat
24g
36%
(
Saturated Fat
11g
56%
,
Trans Fat
0g
)
Cholesterol
180mg
60%
Sodium
740mg
31%
Potassium
310mg
9%
Total Carbohydrate
25g
8%
(
Dietary Fiber
1g
6%
,
Sugars
4g
)
Protein
15g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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